Lobster Claw & Knuckle Meat

HOW TO PREPARE

Keep frozen until ready to use—do not refreeze.

1. Before preparing, thaw overnight in the refrigerator, or place the bag in cold water to thaw more quickly.
2. Gently empty thawed meat into a colander, drain, and pat dry (Please note: do not press or squeeze the meat—this will affect the taste and texture).
3. The lobster meat is now ready to use in your favorite recipe. Serving suggestions: gently warm the claw and knuckle meat in melted butter and add to a stew, bisque, or chowder, or use to top off a favorite pasta dish.

TRADITIONAL MAINE LOBSTER ROLL ON WARM BUTTER-TOASTED BUN

Serves 4

INGREDIENTS:

1. 1 pound Greenhead Lobster Cooked Claw & Knuckle Meat, diced
2. Mayonnaise, enough to blend
3. A pinch of salt and pepper
4. A dash of lemon juice
5. 4 split top hot dog buns, or for variety, croissants or hoagies
6. 2 tablespoons melted butter

DIRECTIONS:

1. Combine lobster meat, mayonnaise, salt, pepper, and lemon juice.\
2. Heat a large skillet. Brush the sides of the hot dog buns with the melted butter
   and toast buns over moderate heat until golden brown on both sides.
3. Scoop claw & knuckle meat mix into butter-toasted bun (about 3 to 4 oz. per bun).
4. Serve and enjoy!